Looking for a quick keto dessert that won’t kick you out of ketosis? This 1 minute mug cheesecake is exactly what you need when those sweet cravings hit.
It’s incredibly simple to make with just a few basic ingredients you probably already have in your kitchen if you’re following a keto lifestyle.
The beauty of this recipe is how fast it comes together. In just about a minute of cooking time, you’ll have a creamy, satisfying cheesecake that tastes like you spent hours making it.
The lemon zest and vanilla extract give it a bright, fresh flavor that makes it feel special despite how easy it is to prepare.
This mug cheesecake keeps things simple with cream cheese as the star, along with an egg and just a few flavorings.
I’ve tested this recipe many times to get it just right. The trick is not to overcook it- you want the center to stay slightly jiggly when you take it out of the microwave.
After cooling and chilling, it sets up perfectly with that dense, rich texture that makes cheesecake so satisfying.
👍 Why You’ll Love This Recipe
Super Quick: This cheesecake takes only 1 minute to cook in the microwave. When you’re craving something sweet but don’t want to spend hours in the kitchen, this recipe is perfect.
You can satisfy your dessert craving almost instantly without having to wait for a traditional cheesecake to bake and cool for hours.
Only 5 Ingredients: You only need five main ingredients to make this cheesecake – cream cheese, an egg, sweetener, lemon juice, and vanilla extract.
Most keto dieters already have these basics in their kitchen, which means you can probably make this right now without a special trip to the store.
Low in Carbs: This cheesecake is naturally low in carbs since it uses cream cheese as the base instead of flour or graham crackers.
Cream cheese is perfect for keto because it’s high in fat and extremely low in carbohydrates, making this dessert one that won’t kick you out of ketosis.
✨ Recipe Ingredients
- 5 oz Cream Cheese
- 1 Egg (large)
- 1 1/2 tablespoons Powdered Sweetener (I recommend using this sweetener-Amazon link)
- 1/2 teaspoon Lemon Juice
- 1/2 teaspoon Pure Vanilla Extract (I recommend this vanilla – Amazon link)
- 1 teaspoon Lemon Zest
👨🍳 How To Make
Follow this easy recipe:
Step 1
Mix all the ingredients in a bowl until well combined.
Step 2
Grease 2 ramekins with melted butter.
Step 3
Divide the batter between the two ramekins and microwave them (one at a time) for 60-70 seconds until the tops are glossy. The center should remain slightly jiggly.
Step 4
Cool for 15 minutes, then place in the refrigerator for at least 40 minutes. Then you can serve and enjoy! I recommend serving with keto ice cream on top.
💡Tips
1. Room Temperature Ingredients
Start with room temperature cream cheese for the smoothest result. Cold cream cheese straight from the refrigerator will leave lumps no matter how much you mix.
The same goes for the egg – a cold egg doesn’t incorporate as well as a room temperature one. You can quickly bring an egg to room temperature by placing it in a bowl of warm (not hot) water for about 5 minutes.
When your ingredients are at the right temperature, they’ll blend together perfectly, giving you that smooth, creamy cheesecake texture without any surprise lumps.
2. Mix Until Completely Smooth
Take your time mixing all the ingredients together until the batter is perfectly smooth. Any lumps in your batter will remain in the finished cheesecake.
Use a fork to first mash the cream cheese against the side of the bowl to break it down, then switch to a whisk to incorporate the egg.
Keep whisking until you don’t see any more yellow streaks from the egg or white lumps from the cream cheese. This might take a minute or two, but it’s worth the effort for a silky smooth cheesecake.
3. Watch Your Microwave Time
Every microwave has different power levels, so the exact cooking time can vary. Start with 60 seconds at full power for each ramekin, then check if the top looks set but slightly glossy.
The center should still be a bit jiggly – this is key! If it looks too wet or liquid-like, add just 5-10 seconds more at a time.
Overcooking is the biggest mistake you can make with this recipe, as it will make your cheesecake rubbery instead of creamy.
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FAQ
Can I use a different sweetener?
Yes, you can use different keto friendly sweeteners, but powdered versions work best for this recipe.
Granular sweeteners might leave your cheesecake with a gritty texture since they don’t have enough time to fully dissolve during the short cooking time.
If you only have granular sweetener, you can make your own powdered version by blending it in a coffee grinder or food processor until it’s fine like powdered sugar.
Good options include powdered erythritol, monk fruit/erythritol blends, allulose, or stevia blends designed for baking.
Keto 1 Minute Mug Cheesecake
Print RecipeIngredients
- 5 oz Cream Cheese
- 1 Egg large
- 1 1/2 tablespoons Powdered Sweetener (I recommend using this sweetener-Amazon link)
- 1/2 teaspoon Lemon Juice
- 1/2 teaspoon Pure Vanilla Extract (I recommend this vanilla – Amazon link)
- 1 teaspoon Lemon Zest
Instructions
- Mix all the ingredients in a bowl until well combined.
- Grease 2 ramekins with melted butter.
- Divide the batter between the two ramekins and microwave them (one at a time) for 60-70 seconds until the tops are glossy. The center should remain slightly jiggly.
- Cool for 15 minutes, then place in the refrigerator for at least 40 minutes. Then you can serve and enjoy! I recommend serving with keto ice cream on top.
Wow🤤😋